For the oven-dried tomatoes:,Preheat the oven to 225F.,and line a baking sheet with parchment paper.,Arrange the tomato slices in a single layer on the paper, drizzle lightly with the olive oil, and sprinkle with the herbs.,Roast 2 hours.,They will shrink and darken slightly and be drier in appearance, but they will remain some what firm and moist.,For the potato galettes:,To slice potatoes easily, first cut an even lengthwise slice off the bottom, so the potato can stand firmly on a cutting board.,Using a mandoline if possible, cut each potato into 1/8-inch slices; there should be about 32 in all.,Brush a small nonstick skillet with about 1 teaspoon of clarified butter.,Place over medium heat until hot, then arrange about 8 potato slices in the center, overlapping slightly to form a pancake.,Cook until golden brown, 2 to 3 minutes on each side.,Repeat with the remaining potato slices.,Drain on paper towels.,You may use a larger skillet and cook 2 or 3 galettes at a time.,To serve:,Preheat the oven to 200F.,Place the galettes on a baking sheet and top each with a slice of cheese and some dried tomatoes.,Season with salt and pepper.,______,In a bowl, toss the mesclun with the sherry vinaigrette.,Arrange each galette on an individual serving plate and top with the mesclun.,To vary potato galettes:,Sprinkle whole leaves of sage or tarragon between the layers,Serve as a base for seared red snapper,Try potato galettes topped with:,Grilled vegetables (see Tuna with Grilled Vegetables and Provencal Vinaigrette),Confit Bayaldi,Ratatouille,Bits of goat cheese